Mix the flour, sugar and mahleb in the dough machine, with the dough hook of an upright mixer until well mixed.
Beat the butter into the dry ingredients and continue mixing until the dough is well-blended and kneaded. In a separate bowl, beat the eggs with a wire whisk until thick and foamy and well-mixed. Add the whiskey, then stir this mixture into the dough and continue kneading until the dough holds together and feels smooth. To test, pinch a small ball of dough together to see if it holds its shape. If it is too dry, add some water, a few tablespoons at a time until the consistency is soft and pliable. Cookies should be about 2 inches long. Then pinch the ovals with brass pinchers, making decorative designs. Bake for about 15 minutes till a light golden brown rotate trays after 8 minutes, if necessary, for even browning. — Lani Kanakry
If you are hanging around town over the Labor Day weekend, mark your calendars for this food-centric event — the Food Festival at the Holy Transfiguration Melkite Greek-Catholic Church in McLean.